Stuffing Tips
and Free-Form Techniques

I go nuts with stuffings. Stuffings are like collages: add a splash
of color here, a texture there, check for balance and contrast, and
continue until the sum of the parts is whole and complete. I follow
basic stuffing recipes mainly for gauging cooking time and
temperature, then launch into a free-form assembly of ingredients,
rummaging through my fridge and pantry to find unusual items,
special spices, or tidbits that sparkle and ramp up the overall
taste.

Stuffing is arguably the single most popular part of the
Thanksgiving meal. Because people look forward to the traditions
they grew up with, each family's Thanksgiving dinner is generally
the same identical meal served year to year. Consequently, changing
the family heirloom recipes—especially the stuffing—can be dicey. Stewing guests and sulking family members
may result.

On the other hand, because stuffing is so popular (and freezes
well), why not make two versions? Besides your family's traditional
favorite, try introducing a new version, one that's a little more
exotic. You can bake it in a baking dish, or do what many families
do today: cook two smaller turkeys rather than one large one, each
with a different stuffing. The smaller ones stay moister, cook
quicker, and you can carve one at table while reserving the other
for a weekend of leftovers. (Scoop out all the stuffing from both
cavities as soon as the birds are done, to avoid food
contamination).

Essential Stuffing Components

Before diving into free-form stuffing creation, keep in mind
that a stuffing basically consists of the following:

The Foundation: usually bread or rice,
although pasta, other grains and vegetables may also form the base.
The foundation is usually a 4 to 1 ratio: 4 parts foundation to 1
part other ingredients. But vary the ratio as you like. I often
make 2 parts vegetables because I like them.

The Embellishments: these are the goodies
that add texture, color, and contrast, such as nuts, diced
vegetables, sausage or other meats, dried or fresh fruit. This
includes such aromatics as onion, celery, and carrot.

The Liquids: broth, wine, beaten egg, milk or
cream, juice, liqueur, and water can all be used to moisten the
stuffing and add their own flavor. Use only enough liquid to
moisten to mix. The stuffing should not be wet or soggy.

Going Global: Stuffings East to West

You can also dive in and experiment on your own with each of the
"flavor landscapes" below—these are ingredients selected
to complement each other. Try your hand at combining some or all of
the ingredients in each group, letting your palate be your
guide: